Carrots in Marsala Sauce

Ingredients

• 500g (1.1 lb) carrots, peeled and sliced into thin rounds 500g (1.1 lb) carrots, peeled and sliced into thin rounds
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 cup (120ml) Marsala wine 1/2 cup (120ml) Marsala wine
• 1 tablespoon honey 1 tablespoon honey
• 1/4 cup (60ml) vegetable broth 1/4 cup (60ml) vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 20g, 12g
• Protein: 2g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet and sauté until translucent.
3. 3.
   Add the sliced carrots to the skillet and cook for 5 minutes, stirring occasionally.
4. 4.
   Pour in the Marsala wine and cook for an additional 2 minutes to allow the alcohol to evaporate.
5. 5.
   Stir in the honey and vegetable broth, then season with salt and pepper to taste.
6. 6.
   Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the carrots are tender.
7. 7.
   Remove from heat and garnish with freshly chopped parsley.
8. 8.
   Serve hot as a side dish or as a main course with crusty bread.

Treat your ingredients with care...

• Carrots — Make sure to slice the carrots into thin rounds to ensure even cooking and a pleasant texture.

Tips & Tricks

• For a richer flavor, you can add a knob of butter to the skillet before adding the carrots.
• If you prefer a sweeter dish, you can increase the amount of honey.
• Feel free to experiment with different varieties of carrots for added color and flavor.
• Serve the Carrots in Marsala Sauce alongside roasted meats or as a topping for creamy polenta.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Carrots in Marsala Sauce as a side dish alongside your favorite Italian main course. The dish pairs well with roasted chicken, grilled fish, or even a hearty vegetarian lasagna. Don't forget to garnish with fresh parsley for a vibrant presentation.

Presentation advice

Arrange the Carrots in Marsala Sauce on a platter, allowing the vibrant orange color of the carrots to shine through. Sprinkle with freshly chopped parsley for a pop of green. Serve with a drizzle of the Marsala sauce on top for an elegant touch.